Tender grilled chicken and pasta tossed in fresh, zesty chimichurri sauce with parsley, oregano, and garlic.
# What You Need:
→ Chimichurri Sauce
01 - 1 cup fresh flat-leaf parsley, finely chopped
02 - 2 tablespoons fresh oregano, finely chopped
03 - 3 garlic cloves, minced
04 - 1 small shallot, finely chopped
05 - 1/2 teaspoon crushed red pepper flakes
06 - 1/2 cup extra virgin olive oil
07 - 3 tablespoons red wine vinegar
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon black pepper
→ Chicken
10 - 2 large boneless, skinless chicken breasts (about 1 lb)
11 - 1 tablespoon olive oil
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
→ Pasta
15 - 12 oz penne, rigatoni, or spaghetti
16 - Salt for pasta water
→ Garnish
17 - Extra chopped fresh parsley
18 - Lemon wedges
# How To Make It:
01 - In a medium bowl, combine parsley, oregano, garlic, shallot, red pepper flakes, olive oil, red wine vinegar, salt, and black pepper. Mix thoroughly and set aside for at least 15 minutes to allow flavors to meld.
02 - Pat chicken breasts dry and rub with olive oil. Season both sides evenly with smoked paprika, salt, and black pepper.
03 - Heat grill or grill pan to medium-high heat. Cook chicken for 6-7 minutes per side until internal temperature reaches 165°F. Rest for 5 minutes, then slice into strips.
04 - Bring a large pot of salted water to boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
05 - Toss hot pasta with sliced chicken and chimichurri sauce, adding reserved pasta water as needed to coat. Garnish with fresh parsley and lemon wedges.
